Free Fatty Acids and Cocoa Butter Quality Traits: Causes and Impact on Consumers’ Health

Cocoa butter (CB) technological quality and financial value depend widely on the free fatty acids (FFA) content. has to contain less than 1.75% (FFA, based oleic acid) be in compliance with EU directive 2000/36/EC (2000) needs from off-flavours rancidity a sensory (taste, odour, colour) point of view. Free are carboxylic acids, generated triglycerides via hydrolysis their ester bounds by enzymatic and/or chemical reactions. The present work reviews formation mechanisms cocoa beans, levels assay as well possible reduction methods. Furthermore, impact high content qualities health consumer derived products were described. results highlighted that beans was ascribed endogenous exogenous lipases activities. Excreted contaminated molds during poor post-harvest processing most active for generation beans. In addition, germination, storage conditions such water activity moisture provoke butter. Although alkalization, deodorization other refining treatments efficient methods content, chocolate manufacturers recorded losses It is important eliminate because excessive consumption high- product induces pathologies.